2 large or 3 medium size pears, unpeeled, cored, sliced or cubed as desired ¼ cup water 1 teaspoon butter or oil of your choice ½ teaspoon Cardamon powder pinch of sea salt Melt butter in pan first, add pear pieces, water, Cardamon and salt. Stir to mix and cook on low heat until desired […]
Food Recipes
AUTUMN HERBAL SOUP – ASIAN FLAVOR
16 cups water or vegetable or grain or meat stock 16 – 32 cloves Garlic, peeled, whole 2 inches fresh Ginger, peeled and roughly chopped 1 Tablespoon Black Peppercorn whole (or use Long Pepper, a Chinese herb called Bi Ba) ½ oz Astragalus Root (comes either in little pieces or long slices which easily can […]
AUTUMN HERBAL SOUP – LEMONY DILL FLAVOR with White Fish and Rice
8 cups water or vegetable or grain or meat stock 8 – 16 cloves Garlic, peeled, whole 1 inch fresh Ginger, peeled and roughly chopped 1½ teaspoons Black Peppercorn whole (or use Long Pepper, a Chinese herb called Bi Ba) 1/4 oz Astragalus Root (comes either in little pieces or long slices which easily can […]
ROASTED BEETS
Sweet, Sour & a little hot! 2 cups cooked* Beets cut, sliced to any desired size (~2-3 medium beets) ¼ cup Onion finely chopped 2 teaspoons Cheryl’s Herbs Vinegar Extract Combination** 2 teaspoons Agave Nectar or Honey ¼ to ½ teaspoon Sea Salt Instructions: Mix all ingredients together in bowl. *To roast beets, remove tops […]
MANDARIN WALNUTS
1 ½ cups raw Walnut halves 1 Tablespoon + 1 ½ teaspoons Sugar 1½ teaspoons Sunflower Oil or Walnut Oil (any vegetable oil without a strong taste of its own is fine to use) ¼ teaspoon Mandarin (Red) Essential Oil (50 drops if using a rubber bulb-type eye dropper) tiny pinch of Sea Salt (a […]
WINTER HERBAL SOUP – HERBS DE PROVENCE FLAVOR Tomato based with Barley and Black Beans
8 cups water or vegetable or grain or meat stock 16 cloves Garlic, peeled, whole 1½ teaspoons Black Peppercorn whole (or use Long Pepper, a Chinese herb called Bi Ba) 2 Bay Leaves whole 1/2 oz Rehmannia Root (Shou Di Huang) 1/4 oz Astragalus Root (comes either in little pieces or long slices which easily […]
DONG QUAI DAHL (Indian style lentil soup) with QUINOA
Make the medicinal herb broth: 8 cups water or vegetable or grain or bone broth or meat stock 16 cloves Garlic, peeled, whole 1oz Dong Quai Root Place all of the above in large pot and simmer covered for 1 hour. Strain or take out all herbs with slotted spoon and discard. Sauté on low […]
SPRING HERBAL SOUP – BURDOCK & NETTLE Fennel & Holy Basil Flavor with Mung Beans and Rice
8 cups water, vegetable, grain, meat or bone broth 16 cloves Garlic, fresh, peeled, whole 1/2 oz Burdock Root Place all of the above in large pot and simmer covered for 30 minutes. Turn off heat and add: 1/2 oz Nettle Leaf Stir in, cover and let sit for minimum 1 hour Strain […]
SUMMER MILLET – Italian Flavor
In large pot sauté until purslane is only partially cooked: 2 cups Purslane, chopped 1/2 cup Green Onions, chopped 1 1/2 tsp. Sea Salt 1/4 tsp. Black Pepper, ground 1/2 tsp. Rosemary, dried, ground 1/2 cup Olive Oil Add and lightly cook but keep firm: 1 cup Summer Squash, cut to any desired size […]